Portuguese Recipes

Hi all, as promised Im gonna post a few traditional portuguese recipes. I have already posted this recipe but here it goes again and since fish is becoming popular over there I thought we'd give it a "fresh start". Its very simple to make. It takes a bit of time to prepare the ingredients but the proceedures are simple.Serves 4 -3 tablespoons of oliveoil-2 cloves of garlic sliced thin- 3 or 4 tomatoes, depending on size sliced- 2 medium onions sliced- 8 to 10 potatoes sliced about 1 cm thick- 2 green peppers deseeded and sliced- 1 red pepper desseded and sliced- as to fish most will do except fat ones like salmon and alike and also thin ones like sole or turbot, so get about 1 to 1.5 Kg of fish and slice it about 1.5cm thick.

I wouldnt recommend mackerel, but squid for example works great and if you prefer you can use squid alone instead of fish. Just make sure its thinly sliced.

After all the ingredients are set to go, put the olive oil in a pan then do layers, so start with the onions and garlic, then potatoes, peppers, tomato and fish, add another layer and so forth unitll you´ve used up all the ingredients. Cover with a lid. Do not use water, wine or any other liquids. Turn on the stove, low to medium heat and let it cook for about 20 mins. What I do is pinch the potatoes with a toothpick, when they´re cooked, everything else is too. Finish it with some chopped coriander.Another version - the fishermen's one - doesnt use potatoes but uses fried slices of bread instead. If you prefer that just fry some bread slices in veg oil for a couple of mins till golden. Put them in the serving plate, then pour the Caldeirada over it.

Piri piri is usually a must have with Caldeirada. And of course a young and vibrant white wine or even better Vinho Verde. Enjoy!

Re: Portuguese Recipes

start by cleaning the squid or ask your fishmonger to do it. Make sure you keep the tentacles.Chop in tiny bits the tentacles, the chouriço, 1 clove garlic, 1 onion, the green pepper. Sauté all of these in a frying pan with olive oil for 3 or 4 minutes. Pour the Moscatel or white wine to flambé. Cook a few mins till the alcohol is evaporated. Sprinkle with chopped parsley.Use this mix and stuff the squid. When finished you can use a toothpick to close the squids.In the meantime make a tomato sauce with the tomatoes, onion, garlic, bay. Remove the bay leaf and pour the sauce in a blender. Pour this sauce in a pan, add the stock and the squids and cook in low heat for about 15 mins or untill cooked.Finish with chopped parsley or coriander.Serve with mashed potatoes or white rice. Enjoy!

Heat some olive oil in a pan, add the garlic, cloves and cardamom and fry for 1 minute to allow the fragrances to combine with the oil.Add the wine and cook for a minute till it evaporates. Add the stock and the fish and cook in low/medium heat. I used portions of about 200 grs each and it took me about 10/12 mins to cook. If thats the case cook for about 5 mins, then flip them and cook for another 5 or 6 mins.Make sure not to overcook. For my taste, overcooked fish is a waste

Finish with chopped parsley. You can either serve it with boiled potatoes or white rice.I'd recommend a white wine with a touch of wood, or a young red with reasonable acidity. Enjoy

P.S. - if you have stock made this recipe will take very little time to prepare which makes it to fit in the "30 min meals" category

Re: Portuguese Recipes

I cooked baby octopus in red wine a couple of weeks ago. It is a recipe from the Acores Islands and is called; Polvo guisado à moda dos Açores, which stands for Octopus Stew, Azores Style. I am cracking with my Portuguese

Re: Portuguese Recipes

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